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57. A Bacterial Milk Taint

Published online by Cambridge University Press:  01 June 2009

A. Cunningham
A. Cunningham
Affiliation:
Department of Bacteriology, College of Agriculture, Edinburgh.
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Extract

1. The production in milk of an aroma resembling that of amyl alcohol was due to the growth of white and orange micrococci, similar to those described as M. caseolyticus by Evans(2).

2. The taint was observed when the cows were housed, but disappeared when they were put out to grass.

3. The source of the causal micrococci was found to be the floor of the cowshed. The taint disappeared when the latter was washed and disinfected.

4. The aroma of amyl alcohol was produced in media containing leucine as the sole organic compound.

Type
Original Articles
Information
Journal of Dairy Research , Volume 4 , Issue 2 , June 1933 , pp. 197 - 205
Copyright
Copyright © Proprietors of Journal of Dairy Research 1933

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References

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